Ichibancha Ceremonial Matcha is produced from Japan’s first harvest of spring. These early-season leaves are packed with nutrients and flavor, yielding an intense yet smooth matcha experience.
Key Features
- First flush (“Ichibancha”) ceremonial-grade
- Shade-grown and hand-harvested
- Stone-ground for silkiness
- Rich in antioxidants and amino acids
Tasting Profile
Deep umami, balanced sweetness, and a creamy finish. Fresh, vibrant, and aromatic, representing the pinnacle of spring harvest matcha.
Suggested Recipes
- Koicha (thick tea): 4g matcha with 40ml warm water.
- Usucha: 2g with 70ml water whisked to froth.
- Matcha Latte: 2g whisked into 50ml water, topped with 150ml milk.
Who Is It For?
Ideal for connoisseurs and tea practitioners seeking the purest, most nutrient-rich ceremonial-grade matcha for rituals and mindful drinking.